Candied Kumquats

Kumquats look like little oblong oranges. They have an intensely bitter flavor, and are usually relegated to use as a garnish for the holiday turkey. Nevertheless, candied kumquats are a gourmet delight that can be eaten alone or as an accompaniment to roasted game birds.


  • 4 cups kumquats
  • 2 1/2 cups granulated sugar
  • 1 cup water
  • 1/4 teaspoon cream of tartar


  1. Using a wooden pick, prick a small hole in the bottom of each kumquat.
  2. Place the kumquats in a heavy stockpot and cover with water. Bring the stockpot to a boil, then reduce the heat to a simmer and cook the kumquats until tender, about 15 minutes.
  3. Drain the kumquats.
  4. In a separate stockpot, add the sugar, 1 cup water and cream of tartar. Heat the mixture over medium heat, stirring to dissolve the sugar.
  5. When the syrup reaches the soft ball stage, 238 degrees F on a candy thermometer, add the drained kumquats. Reduce the heat to medium-low and cook the kumquats in the syrup for 10 minutes.
  6. Remove the kumquats from the syrup and let them cool on a baking sheet lined with wax paper.
  7. When cooled, roll the kumquats in additional granulated sugar to coat.
  8. Store in an airtight container.

Yield: about 4 cups

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